Crabmeat Henry Connies Recipes
CORNISH GAME HENS WITH CRABMEAT STUFFING
I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it.
Provided by CoolMonday
Categories Poultry
Time 1h30m
Yield 4 hens
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Wash hens inside and out with cold water.
- Pat dry with paper towels.
- Rub oil lightly over hens.
- Season inside and out with salt, pepper, garlic powder and paprika.
- STUFFING.
- Melt butter in large pan.
- Saute garlic, parsley, green onion and celery till soft.
- Add crab meat, salt and pepper.
- Stir gently.
- Don't break up crab too much.
- Turn heat down to simmer.
- Add bread crumbs and half and half a little at a time so mixture is not too dry.
- Remove from heat.
- Divide stuffing between hens and stuff into cavities.
- Tie legs together and place on rack in roasting pan.
- Bake for 1 hour.
- Internal temp should read 180 degrees.
Nutrition Facts : Calories 1157.9, Fat 84.5, SaturatedFat 30.8, Cholesterol 448.2, Sodium 1084.3, Carbohydrate 21.6, Fiber 1.4, Sugar 1.9, Protein 74.5
WARREN LERUTH'S NEW ORLEANS STYLE CRABMEAT ST. FRANCIS
"This was one of the best dishes created by the late Chef Warren LeRuth at his spectacular (New Orleans) restaurant. He told me once that the thing he missed most about not having LeRuth's open anymore was that he couldn't grab one of these at moment's notice. Crabmeat St. Francis is also special in that it's one of the few regular menu items from LeRuth's for which the chef ever published the recipe. At that, it only came out a few years ago, in the little cookbook they do every year at the Chef's Charity for Children. (Another reason to go!) I find this recipe fascinating in that it uses ingredients and techniques generally left behind by latter-day gourmet chefs. Despite that, this is a dish that knows few peers." -- Tom Fitzmorris is a New Orleans food critic, radio host, and author. (Note: Time does not include overnight chill time, so plan ahead.)
Provided by BecR2400
Categories Crab
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the margarine in a saucepan until it bubbles. Add all the sauce ingredients except the milk and flour, and sauté until the vegetables are well browned and sticking a little bit to the pan. Remove from heat and set aside for 15 minutes.
- After 15 minutes, add the evaporated milk and 3/4 cup of water to the saucepan and bring to a boil, stirring lightly.
- While the boil is coming up, whisk the flour into 3 oz. of water. After the pan comes to a boil, stir the flour-water mixture slowly into the other ingredients. Simmer for three minutes, until the sauce is thick.
- Spoon the sauce into a pan and refrigerate overnight.
- To complete the dish, preheat the oven to 425 F degrees. Mix the bread crumbs, Parmesan cheese, and paprika together.
- Put about 3 oz. crabmeat into a scallop shell or small au gratin dish. Top with 5 oz. of the chilled sauce, then sprinkle with the bread crumb mixture.
- Bake at 425 F degrees until the crumbs brown and the sides of the dish begin to bubble--20-25 minutes.
- Remove from the oven and top each with 1 teaspoon melted margarine.
- Serve very hot.
Nutrition Facts : Calories 422.9, Fat 22.8, SaturatedFat 5.5, Cholesterol 98.5, Sodium 1271.2, Carbohydrate 21.7, Fiber 1.7, Sugar 2.1, Protein 32
CRABMEAT HENRY - CONNIE'S
This recipe comes from Memphis iconic culinary jewel, Justine's restaurant. Although the restaurant is no longer around, Justine's lives on in the hearts and taste buds of many Southerners. Rich and yummy for those special occasions. Enjoy!
Provided by Connie Ottman @cottman
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Put butter, sherry, hot sauce, Worcestershire sauce, and lemon juice together in a pan and simmer over low heat.
- When mixture is hot, add crabmeat and lightly fold over with a spoon and heat. Be careful not to burn or boil!
- Pace slices of toast in bottom of 3 small ramekins.
- Cover toast with drained crabmeat mixture (use a slotted spoon.
- Top with Hollandaise sauce and place in a preheated 450 degree oven.
- Bake until Hollandaise begins to brown 8-10 minutes.
- Serve bubbling hot.
- Enjoy!
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